Six Flavor Pound Cake
Six Flavor Pound Cake offers a rich, moist crumb with a delightful blend of citrus, nut, vanilla, and coconut flavors, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream together margarine, shortening, and sugar.
- Add eggs one at a time, beating 2 minutes after each addition.
- Mix together salt, flour, and baking powder; set aside.
- Mix flavorings with milk.
- Alternately add dry ingredients and liquid mixture to the creamed mixture, beginning and ending with dry ingredients.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake in a preheated oven at 350°F for 1 hour and 20 minutes.
- Do not open the oven door while the cake is baking.
Tips & Substitutions
For a lighter cake, consider substituting half of the margarine with applesauce. You can also use a combination of butter and margarine for richer flavor. Be sure to beat the eggs thoroughly to incorporate air, which helps the cake rise beautifully. If you prefer a different flavor profile, experiment with vanilla or orange flavoring instead of the almond or coconut.
Serving Suggestions
This pound cake is delicious on its own, but it can also be served with fresh fruit or a scoop of vanilla ice cream for a delightful dessert. For a more festive touch, drizzle with a simple glaze or serve alongside whipped cream. It pairs beautifully with Rhubarb-Cherry Cobbler for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. To reheat, slice the cake and microwave briefly until warm, or thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Six Flavor Pound Cake contains roughly 1518 calories, with 25g protein, 231g carbohydrates, and 7g fat. It is an excellent source of iron (60% of the Daily Value), protein (49% of the Daily Value), and calcium (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 837mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While plain flour is recommended for the best texture, you can substitute with cake flour for a lighter result. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend, but note that the texture may vary slightly.
Why is my pound cake dense?
A dense pound cake may be due to overmixing the batter or using too much flour. Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Additionally, make sure to mix just until combined after adding dry ingredients to avoid incorporating too much air.
How can I enhance the flavor of my pound cake?
To enhance the flavor of your pound cake, consider adding a tablespoon of vanilla extract along with the other flavorings. You can also incorporate citrus zest, such as lemon or orange, to brighten the taste. Pairing it with a fruit compote can also elevate its flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).